Missing Trekker in Langtang & a Warning About Trekking There

UPDATE- No sooner did I post this than I found news that the young girls body has been found. My heart goes out to her family. I really hope that someone begins taking these tragic events up in the Langtang region very seriously.

A young Belgian girl named Debbie Maveau has gone missing in the Langtang area. She is 23 years old and was last recorded at the check post in Dhunche on May 30^th. She was supposed to fly back home early this month and has missed her flight. If you were recently trekking in the area and saw her or have any information about her please contact the Belgian Consulate at 014432867. I don’t think I need to mention how important time is in a case like this, so please help as soon as possible if you know anything at all. Below is a poster I snapped a picture of in Thamel the other night.

I also want to take the time to offer advice against any travel to the Langtang area for the time being. I say this as someone that has traveled to Langtang on three separate occasions and has greatly enjoyed the hospitality of the local population and the beauty of the region. I also say this as someone who almost exactly two years ago, when Aubrey Sacco went missing, defended travel there as still relatively safe and an isolated incident that seemed out of character of the region. Over the last two years though people continue to still search for Aubrey with very little local support, just last season another American girl was assaulted on the trail, and rumor has it that a Korean girl was also assaulted, though no reports were filed that I’m aware of. Other stories keep coming to me from a varied number of sources that other things are being swept under the rug or the whole truth is not being told. Included in this was a body found in the Helumbu region during the search for Aubrey that was not adequately explained or even told to the public.  Now another young foreign girl is missing.

Although no one, or very few that aren’t talking, know exactly what’s going on Langtang, there is a very clear pattern emerging over the last two years that shows that it is not a safe travel destination, especially for young foreign woman. I still believe that Nepal is a relatively safe travel destination, that most of its trekking trails are some of the best in the world, and highly recommend coming here, but I think it’s clear that there is a problem in Langtang that needs to be dealt with before more young girls go missing. The trail in Langtang is not a difficult one, it is almost impossible to lose, and there are few places that offer a real hazard of falling or getting yourself into trouble in a place where a passerby would not soon find and help you out. This adds to the speculation that whatever is happening is probably at the hands of people with ill intent.

As Nepal, and even other embassies and consulates, are not in a hurry to make much of this information very public, I think it’s important that we get the information out there to reduce the chances of this happening again. People need to be informed of what is going on, and pressure should be brought to bear to ensure that the authorities in the area realize that there will be economic consequences if these kind of cases continue to not get enough attention and whoever is responsible for the problem continues to go free. My heart continues to go out to the family of Aubrey, and now to this girl’s family too. We can hope that both of these girls turn up and are found safe and sound, but until then please think before traveling there until something is done as I would rather this list doesn’t get any longer.

I Love Burgers

It's been no secret that one of my goals in opening the restaurant here was to introduce real burgers to Kathmandu. In a previous post If You Were a Burger in Kathmandu Where would You Hide? I talked about the enormous challenge of doing good burgers in this country, but I am very proud to say that I think we have created definitely the best in the city, and most likely some of the best in all of Asia. Our burgers are already so popular that they overshadow the rest of our extensive menu to a point where I am considering a slight reevaluation of our layout, making the burgers more prominent and  possibly expand the options a bit further.

Our Chipotle Burger- One of the most popular on our menu.

16 Hour Days in Murphystan

Murphy's Law: "Anything that can go wrong, will go wrong."

When people first come to Nepal from the West they note a lot of things that mark the differences between the two regions of the world. Really though there is one large difference, and that is that there are no systems or institutions that work in Nepal, where as much of the rest of the world from Singapore to London, well have working systems that make society run. To put it simply, nothing works in Nepal, including the labor force about half the time in my experience. People might take this as a derogatory statement on first reading, and that's up to the reader, but part of this is also what makes Nepal so charming, it's the fact that people are focused on family and personal relationships before careers or becoming professionals at their trade (in the commonly understood sense of what a professional is outside Nepal.) 

A woman at 1905 remarked to me that they should rename Nepal Murphystan, because this truly is a place where nothing ever works and the best laid plans almost always are met with something unexpected going horribly wrong. It's the land of Murphy's Law. The challenge in Nepal is not trying to avoid something going wrong, there really is no avoiding it, the trick is having the resourcefulness and contingencies in place to deal with the almost absurd things that you just can't imagine that always seem to happen. Sometimes it's freak weather coming out of nowhere at importunate moments, it's staff notifying you that they can't work because their father wants them to be at a puja, it's toilets being installed in horrible places because of some feng-shui system that says toilets can't face east or west (you can only poo facing north or south apparently!), or maybe it's deliveries not arriving because there is a bandh, or no power due to a sudden change in the load shedding schedule, or no elevator because the generator is out of diesel (and obviously there's no electricity anyway!). 

Currently I'm trying to get the restaurant up and running, getting systems in place that work, even in a country where nothing else does. It means teaching staff the difference between 25 + sauces that we make that they are all unfamiliar with. I knew this might be tough when I asked for ketchup and got a bunch of blank stares from my staff. I've since put three letter codes on everything, it seems to help. Ranch is now called RNC, gorgonzola dip is GOR, and so on. Due to the way food is prepared here, that things are bought fresh and there is no electricity half the time, much of my staff isn't familiar with using refrigeration all that much. Sometimes I find my cocoa powder in the fridge, but my tomatoes were left out. It's going to take some work, as many of the things we grow up with as common knowledge working in a western style kitchen is just not so common over here.

Also not so common is good food, which I thought would be all upside for us, but it has some drawbacks. See if the population you're serving has only ever eaten shitty versions of what you are making, they might think that what you are making "isn't quite right." Imagine if the only burger and fries you ever had was MCdonalds which is shit (in my opinion), and then you go to a real gastro-pub and have a real burger on fresh baked bread served with real cheese and fries made from real potatoes. The person who has only had MCd's might think the roll is too hard, the burger is too juicy, the flavor of the cheese is too strong, the fries are undercooked, etc. And who am I to say what is good or bad, it's simply a matter of taste but I've come to the conclusion that from my perspective the Nepali  crowd likes their food overcooked, their bread soft and cheap, they like an excessive amount of salt, don't really enjoy subtle flavors, like their sweets extremely sweet, have no stomach for anything sour, and have very small appetites for any dish that doesn't have rice. On that last point, I have halved most portions from what I would do in the US, and everyone is still convinced that the portions are huge. Adjusting some things to fit these tastes might be a bit of work, while at the same time not compromising the authenticity of the food we're making. That said there has also been some pleasant surprises, Nepali's apparently love real Nachos, and the Buffalo wings and Buffalo sauce in general seems to be a big hit. They are also far more willing to try real cocktails than most of my partners thought they might.

On the flip side the feedback from western clientele has been almost universally fantastic . All those things we miss, like fresh baked rolls that don't disintegrate while you eat, a variety of cheeses, beef that isn't over seasoned and overcooked, and all those other flavors and styles of cooking we crave from back home. Despite our ground floor looking like a construction site (well being a construction site), no signage, and little advertising, people are still seeking us out and even after a few attempts coming back to find us. It's really encouraging. 

Days start off making bread and battling with Chinese made ovens whose ignition systems work half the time (and I can't get serviced because no technicians in Nepal apparently want to work and get paid), whose temperature gauges are about 50 degrees C off, and go 16 hours until you guide people down off your tables after they've been dancing on "stage" after one too many jager bombs. Long days in Murphystan aren't without their challenges but real frustration only results from a lack of imagination in what could possibly go wrong, and that is the fault of the one who doesn't give Nepal it's due in that more things can go wrong here than anywhere else. After confiding in me her own long list of current problems she is fighting that was both long and absurd I just smiled at the owner of another restaurant in the Boudha area and we both laughed. It's what we both signed up for and we knew it. In leaving she just saluted and said "Never Surrender!" Never indeed.

Water, Elevators, Opening Night, & Finally Some Photos

So we're kind of up and running! We don't have a full menu yet, but after a very long week of really pushing to get things operational we are mostly there. Our biggest stumbling blocks had been the lack of water and no working elevator (a problem when you are on the 9th floor and the lower floors are still under construction). We were promised both by Tuesday ( we were also promised both by January...so I wasn't holding my breath), but Tuesday came and went with no water or working elevator. On Wednesday we were assured that things would work on Thursday, and despite our skepticism we were told not t worry it was a sure thing. Then there was a problem with the pump, and no water was had on Thursday, but we were told that when the power came on at midnight (load shedding still affects our work greatly) they would be able to pump water. 

Standing by reception looking toward the kitchen

Crossing the Finish Line

The title might be a bit off, as in many ways it's more akin to just getting out of the starting blocks, but the long marathon to open a restaurant in Nepal seems to be nearing completion. Yes it took far longer than I expected, but that said, I'm really happy with the results, and I'd rather have it take longer and come out as we envisioned (better actually) than have things rushed and have compromised considerably. Now we aren't exactly done yet, but we bring full time staff on for training starting Monday, that elevator which has been being put together since November is in test runs, our interiors will essentially be completed this weekend, kitchen equipment is all up and running, final arrangements are being made with sponsors, and everything from China is unpacked. Oh and we have kick ass menu that was printed at full size the other day for the first time.

I forgot how big the type of menu we are doing is compared to what you normally get in Nepal. We are doing ours on A2 paper folded in half, essentially the same as any menu you would get at say something like Fridays, Applebees, and the like. Here though you never see menu's that size, normally it's just sheets of A4 (8.5 x 11). Not only is the menu physically large, but it's contents are almost equally large, and I'll be spending some time over the next week to start teaching staff what it is that they are selling. Most people here are barely familiar with mozzarella, so it will take some training to create a staff that can explain the differences between Gorgonzola and Gruyere. It also means teaching them about our 25 some odd sauces and condiments, which wines go with what foods, and about our rather extensive bar menu.

Cultural Divide: Why Whitey Doesn't Understand South Asia

I have about 15 posts I want to write swimming around in my head, but just haven't had the time to write them. The restaurant is still not open, but each day we are moving a bit closer. Something I touched on very briefly in a previous post was how the cultural divide between Westerners and people here in Nepal is both not as wide as they first think, but at the same time very vast in areas that we at first do not really comprehend. Mostly this is due to some very fundamental assumptions made by westerners that just don't get Asia.

Back in one of my first posts I listed a couple of things I thought would take a long time to get use to (link HERE), and one of them was skin whitening creams and their kind of creepy commercials. These are found in most of Asia, be it India, Nepal, Cambodia, Thailand, China, etc. For us the idea that beauty is dependent on skin color is a bit too close to racism for comfort, and thus we in the west have a hard time often relating to it. But it goes a lot deeper than that. This isn't just a status thing here, many Asians look at dark skinned people the same way we in the west view obese people, just fundamentally unattractive not something that is a slight preference. Most Asians are convinced that westerners have just absolutely terrible taste in woman, mostly because we don't get too distracted by skin tone, for us it's often much more about body shape and facial features. I had a successful friend of mine who was starting to see a guy who was from southern India and somewhat dark, and all her local friends were almost aghast- "he's kind of dark isn't he?". As if surely she could find a more attractive guy with fairer skin, didn't matter that the guy was rather athletic and tall- things most western woman are more interested in. I think they find this equally unsettling as we are so white ourselves.

Lights Out: Nepal's Horrible Energy Policy

Last April I wrote about how Nepal's energy policy was creating an unsustainable cycle of gas shortages and crippling availability to energy (article can be read HERE). Predictably we are now in another part of the shortage cycle, and the timing couldn't be worse for the people of Nepal. With temperatures dropping to near freezing at night, we are currently left with load shedding of up to 14 hours a day (and it will soon be increasing to 16 then 18), petrol is scarce and largely available only through non-official channels, and at the same time there is now a shortage of cooking gas. Watching people huddle around burning fires on the side of the road reminds one of scenes from Beyond Thunder Dome or some other post-apocalyptic story, not what one expects to see in the modern world.

Mr Smith in Kathmandu Two Years On

Sunday marks the two year anniversary of my arrival in Nepal, and what a two years it has been! If you had told me then that in two years I would be opening a restaurant, selling salsa at farmer's markets, had written a book and forging ahead with some other plans I would most likely have thought you crazy. But even stranger really has been getting to know Kathmandu, and to a lesser extent Nepal as a whole. It's one thing to visit another place, but it is another thing entirely to live in another society so different from where you come. On one level your initial reaction to the more outward differences, such as what seem like crazy driving habits, a very alien religious systems and styles of dress that are very different from where you come from are all overcome by the similarities of a common humanity. This is the "no matter where you go, people are people". But this isn't the whole story. Because although this is definitely true, there is a second level you begin to see the longer you stay somewhere, and that is that, it may be the same but cultural differences and the weight of historical outlooks forge differences in people that are much more subtle than the outward appearances but differentiate us much more.

One of these things that I never really appreciated before is that Nepal is, for the most part, a much more socially tiered society than the casual observer from the west first understands. I mean people in the west hear about the caste system, and we in a vague way understand that it's a hierarchical system, but we don't usually understand the real nature of it. For us I think we instinctively relate it to our most common understandings of hierarchy, so we relate to it in an abstract way with the most common form of hierarchical system that we are familiar with, something like a work setting, where high caste people must be born into something like the bosses position, and low caste folks fill the roles of low end workers. This though is not really the case, and the ways it affects the social currents and the ways that people interact with each other is very complex and although it is a somewhat fading system, it has left a very big impression on the mindset of how people relate to each other. This isn't a judgement statement about this being a good or bad thing, but more just an observation that it is very much something that differentiates the psychologies of natives and foreigners. There are many of these subtle differences that you begin to pick up on over time, and it is increasingly clear that there are some subtle differences that add up to some very different outlooks on living.

Another thing I've noticed is just how small the world seems to have gotten, mostly due to the internet. While you never really forget that you're in Nepal, there are times when I've been in my apartment, and maybe I spent Tuesday morning watching a Monday Night Football game (Monday morning I'll be watching the Pats take on the Ravens) and maybe I'm talking to friends or relatives back home over Skype and then I'll go eat breakfast with cranberry pancakes and maple syrup...and finally I step outside and see woman dressed in saris, and taxis honking as they turn the bend and remember "oh yeah...I'm in Nepal". With information technology what it is and global shipping infrastructure allowing almost anything from back home to be available, back home never really feels all that far away to me, despite literally being on the other side of the planet. 

My two years here have been two very different entities. Both years are marred by months of chasing expensive paperwork, lawyers and bureaucrats for the ever elusive visas, but year one saw mostly a lot of getting to know Nepal and Kathmandu, and  plenty of exploring the different trekking circuits up in Annapurna, Langtang, and the Everest region interrupted now and again by a good amount of writing and trying to find my place here. Year two on the other hand has been almost entirely committed to forging that place, bringing the restaurant from a crazy loosely formed concept to the near reality that it is today. In fact it will be almost exactly a year after Donnie and I first started dreaming this thing up while craving burgers, chicken parm sandwiches, and buffalo wings on a trip up to Everest base camp that this place will open up to the public. In between has been many twists and turns that have kept life interesting, and although this all seems to be taking forever to get put together,when I sit and think how much we've done to go from a vague concept to actual reality that far and away surpasses any initial expectations, I can't help but be impressed, and think that possibly my expectations of things happening even faster were perhaps quite ambitious, even if this wasn't Nepal and things went as slow as they do.

Lastly, some thoughts on this blog, which I have maintained since even before I left to come here. Obviously my number of posts have dropped off significantly since i began committing myself full time to opening the restaurant. I don't see this changing in the near future. When we initially open I can't wait to post pictures of the space (Interiors are going in this week!) and I'm, sure some posts on the menu and such will get posted as well, slightly bumping my post count in Feb and March. But my most popular threads here are mostly about trekking, and I don't see myself getting back in the mountains any time before next Dashain at the earliest due to my obligation to get this thing off the ground and fully functional. I will maintain this blog, and hopefully sometime after the initial crazyness of running this restaurant has passed I'll get to some things that are of maybe greater general interest to readers. Until then, meandering posts of random thoughts such as this one will most likely be the norm. But such is life in Nepal.

Maybe In Time For The Super Bowl

It's now December and the restaurant is still coming together, but we aren't quite there yet. We are being held up by a lack of doors and windows going in, which once done we can get seriously started on painting, which once completed means we can move in all the other interior elements and equipment and furnishings that we got in China. Right now the trellises out on the patio area are going up, the bar and service counter granite tops are going in and the tile for the outdoor area should be going down soon as well. Primer paint is up, floors are in and the bathrooms walls are tiled. Our counter tops and shelving for the bar and kitchen are scheduled to be ready in just about a weeks time as well, so physically we could be put together quite quickly.

Floors Are In, Primer is Up

Aside from the restaurant Kim has also been in the country for the last three weeks and just landed back in Tampa this morning (my time). Was great to have her here, but it's unfortunately no longer her favorite place on the planet. Visiting is fun for most people, living here is more difficult and if you can't find that groove than it can become just maddening. For what ever reason Nepal seems to agree with me most of the time, and though it has its challenges it also has some advantages that I find compelling. So while it isn't the ideal situation to be some 8,000 miles apart, we are both essentially where we want to be at the moment, and if the last three weeks proved anything it was that I'm too busy to really do anything fun around here at the moment- at least anything fun outside the valley.

Most of Our Interiors Are Ready Off Site- Such As These Pots

The Busy Life in a Laid Back Country

So with the holiday season ending it was time to really start moving on getting stuff done, and that's exactly what has been going on. This is also why this blog has experienced it's longest black out since I started writing it. Every time I would think about sitting down to write something I just couldn't justify it, because I had a meeting to go to, or some cooking to do, or pricing spread sheets to work on, or something else that I should be doing. In fact even now I really should be arranging lists for the upcoming International Food Festival that will be taking place this Saturday, but that can wait until tomorrow anyway.

So what's been going on?Well of course the restaurant is still the big focus. The floors are in, the granite counter tops for the bar and service windows are being cut, the stainless steel counters and shelves are being manufactured and many of our interiors are coming together. We even have the sliding window for the bar apparently figured out. Also Kim arrived back from the US just this last Monday and so I've been trying to spend the little free time I do have with her.

In addition to the physical space coming together we are also getting the the word out by catering events here and there, and next we will be participating in the previously mentioned food festival that is sponsored by the Himalayan Times, representing the US. The menu was kept fairly simple with dishes that we thought would quickly have cross over appeal to the Nepali audience. So we are doing Cajun fries, beer battered onion rings, Buffalo or BBQ wings and burgers with the option of chicken/beef/veg. I'll be putting together large amounts of ketchup and mayonnaise from scratch for the burgers, rings and fries as well as the Buffalo & BBQ sauces. I'll also bring a bunch of the bottled products to sell, including the chili, hot pepper sauce, Buffalo sauce, and BBQ sauce. All this combined with the normal cooking for the markets has left me spending about half my week in the kitchen, and we haven't been able to find any staff to start training, so I'm still at this essentially by myself.

Due to budget and a lack of local experience with foreign restaurant set ups I've been wearing a lot of hats on this project. I am defiantly the establishments chef, so I have no problem embracing this roll, but I am also at times acting as our general contractor for the building site, the companies representative to other parties, our graphic designer for the menu, logos, and product packaging. At times I'm designing the bar space and kitchen set up, other times I'm programming spread sheets to calculate product costs from a database of suppliers products. I rush from one location in one role to another location in another- all the while wondering how I got so busy in a country where it takes weeks for even simple things to get done.

As always the differences of how things are done here as opposed to what I am accustomed to in the US makes things just that much more difficult. Coordination of events and times are very haphazard and every day I find  out something that I didn't know before about what is going into our floor of the building. Still things appear to be moving forward which is good and we'll get from point A to point B it appears even if that line is a horrible zig-zag instead of a nice straight arrow. The latest set back is that the building may not have power until some time in January, but even this can be worked around. It's just a matter of working with what you do have before you, and not dwelling on what you wish you had.

All this said, I hope when people one day sit down and enjoy a bacon Swiss burger with a strawberry daiquiri   cheesecake for dessert they'll appreciate the sheer difficulty of what we have accomplished by pulling all of these elements together in Nepal. Because I can attest that setting this up here hasn't been a piece of cake, but as they say, if it were easy everyone would do it.

Some Thoughts & Pictures from Around Kathmandu

When I first got to Nepal I use to carry a camera around in my pocket and take photos on a rather consistent basis. As time goes by, no matter how exotic the locale, it just becomes the place you live and it is less likely to stir in you that need to take a photo every few feet. Still Nepal tends to have situations that catch even the long time observer off guard, and since I got a smart phone during my trip to the US I'm back to having a camera in my pocket to document the things that go on in day to day life.  Below are a few photos from the last few weeks and some thoughts about them.

 Oktoberfest at Imago Dei

Imago Dei has an excellent kitchen staff, and I hope I get a staff that is at least half as competent as these guys.A few weeks back I had the pleasure of working with these guys while helping to cater a birthday event here. The above picture is at an Oktoberfest event that raised money for charity to try to help get dental care into the hills and mountainous regions of Nepal, put on by Patricia and her family that owns Skylight. The Imago staff in this photo are cooking a very large number of German style sausages. The meal included the pictured sausages, ham, goulash (both meat and paneer), sauerkraut, mashed potatoes, and a tomato and mozzarella salad. It was a good time and a great event.

Laundry on the Line

Brian's Red Hot Nepali Chili Sauce

Of all the products I'm producing at the restaurant, the one I think I am most excited about is the Louisiana style hot sauce. After a few test batches I got an idea of the exact mix of peppers I wanted to use to make a really great flagship pepper sauce at the restaurant. It uses mostly the very light tasting but somewhat hot local Nepali chilies (what their actual name is I have no idea, everyone just calls them chili, as if there is no other) and then add some chipotle peppers to give the flavor a little more depth and reduce the taste of vinegar on the front of the sauce.

Nepal's New Premier Pepper Sauce

I've learned how to make a lot of things from base elements this year, and pepper sauces are something I have always really enjoyed but never made myself. The one tough thing with tinkering with them is that they take some time to age and get just right, so you don't know the results of making some changes until a few months has passed and you can taste the sauce itself. To get around this a little, I made a few smaller batches using different combinations of peppers, spices, cooking and storage techniques. After trying those I was able to identify what I thought worked best, make a single sauce out of it and see how that was. After getting what I thought was a great sauce I've gone ahead and started to set aside batches that are at this rate about a month apart. Today I thought I'd go over what is involved in making a pepper sauce, this batch below will be ready just after the new year.

First Thing- Lots of Chilies

She's a Witch!

Monty Python's Holy Grail Mocks Declarations of Witchcraft

Growing up at the tail end of the 20th century I believed that accusations of people being a witch was something that was far in our past. Growing up just a few hours north of Salem Massachusetts I was aware of our sorted past of punishing people for absurd crimes that it was not even possible for them to have committed. Then while in my first year of college I attended a Christian school (it's a long story) and around Halloween I was informed that there would be prayer vigils to help protect people's souls from witchcraft. I thought I had landed on another planet. Really? As we prepared to enter the 21st century there were people in the industrialized world who thought there were people consorting with magic and demons? Yes, in fact there were. 

Aside from this being slightly absurd and reducing the stock I took in humanity as a whole, it wasn't like these people were burning people at the stake. As misguided as it might have been at least they were just praying for them, which aside from stunting logical thought seemed rather harmless. Although I had heard stories coming out of Africa about people being accused of witchcraft on occasion, I thought that this was really the limit of where this kind of absurd behavior stopped. Then I moved to Nepal.

Nepal's Visa Debacle- Making Sure Nepal Keeps Out Investment & Talent

The last six months have been a roller coaster dominated by one exceptionally difficult goal, to get a business visa in Nepal. This post might be especially relevant since there have been calls to make the year 2012, foreign investment year...which just like Nepal tourism year would consist of them declaring it so and then doing just about nothing else to achieve any kind of relevant goals. In a sensible world one might think that a self styled impoverished country that sends large numbers of its working age men overseas to do very difficult labor in places like the gulf states or South East Asia would welcome with open arms injections of foreign capital and business, or talented young professionals that are looking to do meaningful work in the country- but this assumption would be incorrect. Unlike countries like Cambodia, with arguably much better living conditions, where business visas for foreigners are so say to get that you can apply for them through travel agents, Nepal has created a nightmare procedure that would test the patience of a saint, costs tremendous amounts of money in legal fees and quite a bit in government fees as well, and basically says to the person trying to create something posative in the country "Not Welcome".

Endless Rain, Goats in Taxis, Possible Visas, and Opening Dates

This blog has been quiet, but only because my life has not been at all. There was a time when I had half of just about any day to sit and write as I wished, that time has long passed. Finding time where I'm not exhausted to sit and write anything that someone might want to read- or that I could even go back and decipher, has been lacking. Also though I can only write about my adventures in opening a restaurant so many times before it becomes a little monotonous, and essentially that's what every day is. Some days it's chasing down visas and paperwork, other days it's opening bank accounts, transferring money from overseas, other days it's working on the menu or testing out recipes with friends over lunch or dinner. So here in this post I'll give the rundown of what has been going on in Kathmandu.

The Big Wet- It's been raining like crazy! Every day since I've been back from the US seems like it has had at least one rain storm. By this time last year the rain had really subsided and I remember while I was up in the Everest region the monsoon broke. No luck this year, as we head into October and the high Hindu holiday season kicks off it's still raining, and not just a little. Last Monday it rained literally all day, and it poured the night before, something that tends to be somewhat uncommon here. At the market yesterday we had to move the tables around as rain leaked through the tarps. Forecasters are saying that the monsoon should break this week, we'll see.

Goats in Taxis- Wednesday marked the kick off of the multi-week holiday event  of Dashain, a time when many people travel to their villages, get together with family and apparently eat lots of goats. This week goats started arriving in the capital as people prepare for the large family feasts. While not in full swing yet, there will come a point where goats occupy every other corner in town as they are sold off for dinner. Last year I saw goats being transported in the backs of taxis, on mopeds, bus rooftops, and walked on leashes like a dog. Last time I never seemed to have my camera when my favorite goat sightings occurred, this year I will at least have the camera on my phone and hope to get at least a few good goat shots. Nothing makes me laugh as much as goats in taxis- it really strikes me funny.

Business Visa- This will at some point have to be its own post, as this has been one of the longest and potentially frustrating things I have ever done. I say potentially, because to expect too much out of any process including lawyers ad bureaucrats is to set yourself up for disappointment, especially here, so I advise to always expect delay, absurd rules, endless signatures and plenty of visa extensions. I've been working on this since I got back, and apparently despite the fact that the department that approves names already gave us the go ahead, and the fact that we already opened bank accounts and have a company stamp and letterhead with that name, the Department of Industry had decided that they didn't think it made sense that we were a restaurant and a bar- because apparently you can really only be one or the other. Despite the slight absurdity of this position it has held us up for the last few weeks, and apparently just the other day it was approved. So with this last hurdle cleared my passport and company stamp have been sent out to get the business visa that I set out initially to get back in early May. So finally after five months, some 200 or so signatures, opening 2 bank accounts, some two dozen plus passport sized photos, half a dozen thumb prints, countless visits to the department of immigration and industry, and plenty of money in legal fees and visa extensions I may actually be getting my visa. I'm not actually holding it in my hand yet though, so I'll hold off on declaring victory.

Brian's Grill House Will Open, Someday- The great news is that I have a lot of people asking me when the restaurant will be opening, a lot of people seem genuinely excited about it, and that's really encouraging. We are moving forward, the building has electrical and plumbing going in now, word arrived that my elevator is actually on its way and won't be delayed as long as initially feared, and we are about ready to go ahead with interiors. That all said, I have no idea when we will actually open. In Nepal things get done when they get done, and coordination of contractors and timing is not this countries strong point. Currently we are looking to  a general opening some time in December, with our earliest possible ready date being some time in November, where we might have friends and family as we work out systems and train the staff. But who knows, maybe things come together quickly, maybe I'm writing something similar come February. At this point I'm really itching to get going, and will feel a lot better once the space is in place and ready to go.

Earthquake!

Any student of history knows that Kathmandu gets a major earthquake every 100 to 125 years or so. Every student of engineering (or possibly even the casual observer) knows that most buildings in this city will come down when this happens. So inevitably in the not so distant future Kathmandu will be flattened, this isn't a matter of if, but a matter of when. In the world there are two locations that are listed as potential catastrophic disasters with a major earthquake hits, and Kathmandu is one of them.

Music at the Grill House: My Current top 50

So I started to think about what kind of music we will be playing at the restaurant today. Music sets a certain tone for a place, and as much as decor it can add or subtract from the experience of dining. So the questions you have to ask are; What do you want the music to say about the place? How does it affect the dining experience? What music is your target crowd comfortable with, and what are they not comfortable with? Lastly this is a place I have to spend a lot of time, what type of music can I stand to listen to day in and day out?

So the first thing to consider is what we want the music to say about the restaurant, and how does it add to the atmosphere we are trying to create? We are a Grill House with an American theme, or at least a very western theme. If I want to speak to western music than I have several options; rock, country, blues, pop, etc. It rules out hindi pop and the like which you hear on the streets of Kathmandu. I want it to feel like that when you get out of the elevator and step through the door you've stepped out of Nepal and into a western country. The fact that it's a grill house, in my mind rules out pop and dance tracks as well. It's not a club, and it's not for teeny boppers- a grill house asserts a certain amount of testosterone and masculinity something pop and R&B lack.

This brings us to rock, country and blues. I'm passing on country due to my unfamiliarity with the genre as well as the lack of it's appeal to the world at large outside the US. The tricky thing with western rock is that it can be loud abrasive and can often contain explicit content which in my opinion would distract more than add to the atmosphere of the restaurant. While I don't want elevator music, I want it to be heard, I just don't want it to distract, and thus the selection of which songs to play should try and avoid anything too caustic with overdrawn guitar solos, odd noises and inappropriate language. To show the sheer diversity of this genre though I really would like to try and grab singles that span through the the last 40 years or so covering everything from acoustic to electronica to fusion.

One Week Back in the Du

Well I've been back in the big Du for a week now, and have finally gotten over the Jet Lag monster. Although following quickly on it's heels was the Kathmandu Cough, which thankfully also seems to be receding. Still getting back into a rhythm here isn't easy, even if these ailments weren't bothering me. Aside from the normal chores one faces when the apartment has been empty for a month, I also found that my internet shut down and my phone ran out of minutes. Now these don't sound like difficult problems, but they are things that Kim had been doing for us, and I was a bit unsure how to fix them.

The phone was a piece of cake, just stop by any corner store, get a charge card for my carrier and text some code in. The internet however was a bit trickier. Because internet is horribly slow here we pay for some kind of premium service that gets a certain amount of "high speed" bandwidth every 3 months. Once that amount or time has been exceeded you have to go down to the office, give them your account number and pay up. Problem was that I didn't know our number, and I had no idea where the office was. After asking the staff at Imago, I found out the office was just down the road from Bhat Betini in Naxal, just a quick walk around the block. After some searching I found our account number and went and paid the lady at the desk and my internet supposedly was going to be turned on. After another trip back to the office and a four hour interval it finally was.

The thing about all these little chores that kept popping up was that they were getting in the way of what I really wanted to focus on, which is getting the restaurant up and running. While I was away not a whole lot got done, and I'm still waiting on my business visa, which I will supposedly get this week. I stopped by the building site and the plumbing and electrical have started to get put in. They have also filled in the giant hole in the ground where there had been stairs in the middle of my dining area. The walls have an initial coat of primer like white paint and most of the debris that had filled a lot of the space has been cleared out, giving the sense that it could actually be turned into a restaurant in the near future, which is somewhat exciting. It almost masks the lack of progress that has been made on other fronts, or setbacks like finding out our elevator may be delayed until November.

One thing I really wanted to get fully back into this week was the Saturday market at 1905. In preparation I went back to the fully expanded selection of salsas, pulled pork, chili, pasta sauce, tzatziki, etc. While I was away the hot sauces I had made have matured, so I was able to sell them as well, both a Louisiana style sauce and a chipotle sauce. I also made a buffalo wing sauce of Frank's Red Hot. Most importantly I'm rebranding the products with the restaurant logo and trying to push that connection to drive up interest. With the market now also taking place on Wednesday from 4-7 I have the opportunity to train staff in how to prep many of the condiments and sauces in preparing for these markets, that is as soon as our kitchen is ready and we actually have staff.

 All in all it's been a hectic thrust back into the life of Kathmandu, and in many ways it's not as exciting to write about as trips up into the great Himalaya (this time last year I was going up to Everest), but to live it is in many ways more exciting, and I can't express how much I am looking forward to getting things up and running here. For now it's baby steps toward the opening, and one of those steps includes working on vanilla and cocoa vodka infusions tonight and getting designs ready for the jars of next weeks market. Almost like climbing the trail, these are the steps we must take now so that later on we might sit back and admire that which we have surrounded our self with.

Why go back?

The single question that just about everyone close to me asked the last time we got together before I flew back to Nepal is "So why are you going back?" It's a question that I've had to increasingly ask myself as Kim will be staying in the US another three months in order to expand what Harilo can do from the US, and she has made it clear that we need to come up with some kind of plan to transition out of full time living in Kathmandu in the future. People look at me dumb founded when I tell them I live in a place that goes without electricity for up to 18 hours a day, water is only available if someone remembered to pump it up to the roof from the cistern- and that's if there is water in the cistern. You mention the pollution and the dust, the shit and trash in the road, the incredible amount of corruption and the hair pulling insanity that is the Nepali bureaucracy and people think that possibly you're a little insane to want to go back into this.

Readjusting to the Old Normal

I've spent almost the last two years converting rupees to dollars every time I made a purchase, so I found it odd when I was at the supermarket today and I found myself converting dollars to rupees. I was doing this while staring somewhat slack jawed at the price of produce in the US, 2.99/lb for tomatoes, 3.20 for a bunch of Basil, 3.99/lb for red peppers. To think that you pay less than a fraction of that for things per Kg in Nepal made me realize joust how inexpensive produce is there. Then I had to wrap my head around the size of the produce here; garlic and tomatoes larger than my fist, red onion triple the size of any thing in Ktm, and a selection that dwarfs even the best stocked stores in city. While the produce seemed extremely expensive, the cheeses and meats were either cheaper or about the same. Still I ended up spending what would be roughly 4,000 Rs for a single meal for 4 people, much higher than if I had made this meal in Nepal, even after you consider the cost of imported cheese.